We love one-pot meals like this Mexican Skillet with Corn Dumplings. The corn dumplings are hearty and satisfying, made with corn flour rather than corn meal. We’ve also added corn kernels to the mix for even more texture and interest. The dumplings go so well with the savory, stew-like base of beans and vegetables. If you have trouble finding corn flour at your local grocery store, you can find it online on Amazon
Mexican Skillet with Corn Dumplings
Ingredients
- 1 8 oz pkg - frozen chopped onions and peppers
- 6 medium - carrots, chopped
- 1 cup - corn kernels, fresh or frozen
- 1 28 oz can - whole tomatoes, chopped
- 1 15 oz can - black beans, drained and rinsed
- 1 Tbs - chili powder
- 1 cup - water
- Corn Dumplings
- 1 cup - corn flour (not corn meal)
- 1 cup - whole wheat pastry flour
- 1 Tbs - baking powder
- 1 tsp - baking soda
- 1/4 tsp - salt
- 1 1/2 cups - soy milk, plain and unsweetened
- 1 tsp - apple cider vinegar
- 3 Tbs - agave nectar
- 1 cup - corn kernels, fresh or frozen
Instructions
- In a large skillet or soup pot over medium heat, stir together the frozen onions-peppers blend, carrots, and corn. Cover and cook for about 5 minutes.
- Stir in the tomatoes, black beans, and chili powder. Cover, and cook another 15 minutes, until the carrots are tender.
- Meanwhile, in a mixing bowl stir together the corn flour, whole wheat flour, baking powder, baking soda, and salt. In a separate bowl, combine the soy milk, vinegar, and agave nectar. Set aside.
- When the black bean mixture is hot and the carrots are tender, add the 1 cup of water. Mix the soy mixture into the flour mixture just until combined. Stir in the corn kernels. Drop the batter by large spoonfuls over the hot bean mixture. Cover, and cook another 5 minutes until the dumplings are cooked all the way through.
Nutrition Information
Nutrition (per serving): 581 calories, 79% calories from carbohydrates, 14% calories from protein, 7% calories from fat, 22.5g fiber.
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